Recipe

Classic Banana Nut Bread (Betty Crocker Style)

A classic, old-school banana nut bread with a tender crumb, golden top, and crunchy walnuts, made with simple pantry staples.

By Matt Campbell

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4.8

A golden banana nut bread loaf sliced on a wooden cutting board with visible walnut pieces and a few ripe bananas nearby on a bright kitchen counter

Jump to Recipe

Banana nut bread is one of those recipes that feels like it has always existed. Someone always has a loaf wrapped in foil on the counter, and someone always insists it is better on day two. This version keeps the classic Betty Crocker spirit: straightforward ingredients, no fussy steps, and a loaf that tastes like you planned it, even if you mostly planned to use up those extra-ripe bananas.

Expect a tender, buttery crumb, a lightly crackly top, and walnuts that actually taste toasted, because we are giving them a quick roast first.

Ripe speckled bananas, a bowl of walnuts, flour, sugar, butter, and eggs arranged on a clean kitchen counter in natural light

Why It Works

Classic flavor, not overly sweet: the banana does the heavy lifting, with warm vanilla and just enough salt to keep it interesting.
Tender crumb with crisp edges: creaming butter and sugar adds lift and keeps the loaf from turning gummy.
No fancy ingredients: everything is grocery store basic, with easy variations if you want to change it up.
Walnuts that pop: a quick toast means nuttier flavor and better crunch in every slice.

Pairs Well With

Storage Tips

Room temperature: Let the loaf cool completely, then wrap tightly in plastic wrap or store in an airtight container for up to 3 days.

Refrigerator: Not required, but you can refrigerate it if your kitchen runs warm. Wrap very well to prevent drying. For best texture, aim to finish within 5 to 7 days and warm slices gently before serving.

Freezer: Wrap the whole loaf (or individual slices) in plastic wrap, then in foil or a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge or on the counter, then toast or warm to serve.

Best reheat: Toast slices in a dry skillet over medium-low heat until the cut sides are golden and the center is warmed through.

Common Questions

Is this the official Betty Crocker banana nut bread recipe?

No. This is a Betty Crocker style banana nut bread: classic ingredients, straightforward method, and that familiar old-school loaf vibe.

How ripe should bananas be for banana nut bread?

Very ripe. Think: heavy brown speckles, soft enough to mash with a fork, and sweet-smelling. If your bananas are still yellow and firm, the loaf will taste flatter and less banana-forward.

Can I use frozen bananas?

Yes. Thaw completely, then drain off excess liquid (a couple tablespoons is normal). Mash and measure the banana after thawing so your batter is not too wet.

Why did my banana bread sink in the middle?

Usually one of three things: the loaf was underbaked, the oven temp ran low, or the batter got overmixed after adding flour. Bake until a tester comes out clean and the center feels set, and mix flour in gently.

How do I keep banana bread moist?

Do not overbake, and wrap it once it is fully cool. Also, measure flour correctly. Spoon into the measuring cup and level it off, or use a kitchen scale if you have one.

Can I make this into muffins?

Absolutely. Bake at 350°F in a lined muffin tin for about 18 to 24 minutes, until a toothpick comes out clean. If you have an instant-read thermometer, aim for about 200°F to 205°F in the center of a muffin.

Do I have to use nuts?

Nope. Leave them out, or swap in chocolate chips, pecans, or a mix of walnuts and mini chips if you want a little variety.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 5-inch loaf pan (or 8.5 x 4.5-inch loaf pan)
Mixing bowls
Hand mixer or stand mixer (optional, but helpful)
Whisk
Rubber spatula
Measuring cups and spoons
Wire rack for cooling
Instant-read thermometer (optional, for doneness)

I love the kind of recipe that feels like a hand-me-down, even when you are the one writing it down. Banana nut bread is exactly that. It is the loaf you bake when you want your place to smell like comfort, when you need something to bring to a friend, or when you just want a slice with coffee that makes the day slow down a little.

Classic Banana Nut Bread (Betty Crocker Style)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 10 slices

Ingredients

2 to 3 very ripe bananas, mashed (about 1 cup)
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup walnut halves or pieces (toast first, then chop)
Optional: 1/2 teaspoon ground cinnamon
Optional: 1 to 2 tablespoons milk, only if needed

A bowl of mashed ripe bananas with a fork resting inside on a kitchen counter in natural light

Instructions

Heat the oven and prep the pan. Place a rack in the center of the oven and heat to 350°F. Grease a 9 x 5-inch loaf pan, then line with a strip of parchment if you want easy lift-out. If you are using an 8.5 x 4.5-inch pan, do not fill past 3/4 full and plan on a slightly longer bake time.
Toast the walnuts. Spread walnut halves or pieces on a small sheet pan and toast for 6 to 8 minutes, until fragrant. Cool, then chop.
Mash the bananas. Mash bananas until mostly smooth with a few small lumps. Measure to about 1 cup mashed banana.
Cream butter and sugar. In a large bowl, beat softened butter and sugar until lighter and fluffy, about 2 minutes. This helps the loaf bake up tender instead of dense.
Add eggs, vanilla, and banana. Beat in eggs one at a time, then mix in vanilla. Stir in the mashed bananas. The mixture may look a little curdled after the banana goes in, and that is totally fine. It smooths out once the flour is added.
Combine dry ingredients. In a separate bowl, whisk flour, baking soda, salt, and cinnamon if using.
Mix the batter gently. Add dry ingredients to the wet ingredients and fold just until you no longer see streaks of flour. Fold in the toasted walnuts. The batter should be thick but scoopable. If it feels unusually stiff and dry, add 1 to 2 tablespoons milk to loosen it.
Bake. Scrape batter into the pan and smooth the top. Bake for 50 to 60 minutes in a 9 x 5-inch pan. For an 8.5 x 4.5-inch pan, start checking around 55 minutes and expect it may take up to 65 minutes. It is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, the center springs back lightly when pressed, or the internal temperature is about 200°F to 205°F. If the top is browning fast, tent loosely with foil for the last 10 to 15 minutes.
Cool all the way. Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before slicing. Cutting too early can make the center gummy.
Slice and serve. Serve as-is, with salted butter, or lightly toasted for crisp edges and a warm center.